Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Stout > All-Grain - Yooper's Oatmeal Stout

Reply
 
Thread Tools
Old 11-29-2012, 03:02 AM   #191
te3b0r
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Posts: 83
Liked 2 Times on 2 Posts
Likes Given: 3

Default


Quote:
Originally Posted by Yooper View Post
I just saw this, so sorry I didn't answer sooner.

I never considered cocoa nibs- but I despise chocolate beyond belief. I hate the stuff, so I wouldn't make a chocolate anything (not even a cake). I have no experience at all with cocoa in beer. I'm sure many people do make chocolate stouts, though, with good results.
I am right there with ya Yooper that crap is nasty but for some reason in beer it seems to work great....

Okay so the real reason I posted was I think I screwed up. I only mashed for a hour and then aged 2.5 gallons on Oak Soaked Bourbon for a few days after about 3 weeks. Tossed in the keg tonight and while yes I just tossed in the keg it was thin, very very thin. Drinkable but still wasn't what I was after. My numbers were a bit off 1.050 and 1.009 so any hope in making this heavier or just lesson learned on mash time and brew it up again soon?
te3b0r is offline  
 
Reply With Quote
Old 11-29-2012, 06:17 AM   #192
nickmv
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Memphis
Posts: 787
Liked 61 Times on 49 Posts
Likes Given: 4

Default


Quote:
Originally Posted by Yooper View Post
I'd probably ditch the 5.2 buffer, and use 1.5 quarts/pound, unless you have a pH meter and/or know the exact make up of your water.
I fetched my water report. We've got some of the cleanest water in the country here.

Ca - 4.4
Mg - 1.87
Na - 5.2
S04 - 3.8
Cl - 3.6
CaC03 - 35
HCO3 - ????? (both hardness and alkalinity CaCO3 were 35--not sure if this is related)
pH - 7.2


Any recommendations? I always use tap water for my brews.
__________________
Primary #1 (SS Brew Bucket):
Primary #2 (SS 7G Chronical):
Primary #3 (Better Bottle): Rye Saison
Secondary #1: Pinot Grigio Kit
Secondary #2: Pinot Grigio Kit
Secondary #3: Gewurztraminer Kit
On-Deck:
Kegged & Waiting: Citra Black IPA
ON TAP: n/a
2014 Beers So Far:
Belgian Wit | Burton IPA | Belgian Wit | Black IPA | Rye Saison | Hefeweizen
nickmv is offline  
 
Reply With Quote
Old 11-29-2012, 03:46 PM   #193
GotPushrods
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Phoenix
Posts: 512
Liked 107 Times on 79 Posts
Likes Given: 9

Default


Quote:
Originally Posted by Yooper View Post
No, I've been using my tap water for this stout. My last one (drinking it right now, actually) was 100% tap water (Ca 57, Mg 26, Na 9, S04 45, Cl 14, CaC03 251, HCO3 228) with 3 grams of CaCl2 in the mash. I used 100% RO water for the sparge. Mash pH was 5.52, with a 1.5 quart/pound ratio in the mash.
Wow, I'm actually a little surprised by that. I always have pickling lime ready, but I've only had to use it a couple times on ridiculous imperials. I wonder how much of that alkalinity actually makes it from your HLT into the mash tun once it's been heated. (Possibly twice... do you fill your HTL from your hot water faucet?) I assume you got your water report from the cold faucet? Based on TDS readings alone, mine are noticeably different.

I'll just target 100 ppm total alkalinity (in the mash) and hope for low 4.4's. I'll save a small sample of the grain bill and water and see how I did when the new probe arrives!

Can't wait, thanks for the recipe!
GotPushrods is offline  
 
Reply With Quote
Old 11-30-2012, 07:49 PM   #194
LoloMT7
Feedback Score: 22 reviews
Recipes 
 
Join Date: Jan 2012
Location: Missoula
Posts: 1,908
Liked 1268 Times on 679 Posts
Likes Given: 3500

Default


I just grabbed the grains/hops on my lunch break to brew this.. I will be pitching onto a yeast cake of wyeast 1318. The LHBS didn't have the pale chocolate so i got 1/2 lb of the 450 srm. Hope it still turns out
LoloMT7 is offline  
 
Reply With Quote
Old 12-01-2012, 07:44 PM   #195
bleak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Campbell River
Posts: 59
Liked 2 Times on 2 Posts

Default


Hey Yooper, I'm still a little bit confused by the "black barley" ingredient. My homebrew store only carries "roasted barley" and "black malt" from Hugh Baird & Sons, described on their website as roasted barley malt at 700L, which sounds to me like black patent malt. The Briess website says the their "black barley" is a deep brown colored malt, but it is not interchangeable with black malt. Would I be better off substituting roasted barley for the "black barley," or should I just use the Hugh Baird & Sons "black malt?"
bleak is offline  
 
Reply With Quote
Old 12-01-2012, 07:48 PM   #196
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,470
Liked 6069 Times on 4319 Posts
Likes Given: 1559

Default


Quote:
Originally Posted by bleak View Post
Hey Yooper, I'm still a little bit confused by the "black barley" ingredient. My homebrew store only carries "roasted barley" and "black malt" from Hugh Baird & Sons, described on their website as roasted barley malt at 700L, which sounds to me like black patent malt. The Briess website says the their "black barley" is a deep brown colored malt, but it is not interchangeable with black malt. Would I be better off substituting roasted barley for the "black barley," or should I just use the Hugh Baird & Sons "black malt?"
I don't know! I use the Briess black barley. It's not the same as black patent (like the Crisp black malt is) and it's not the same as roasted barley, either. Black malt might be the closest, but not the same.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline  
 
Reply With Quote
Old 12-02-2012, 09:21 PM   #197
beargrylls
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: College Park
Posts: 154
Liked 4 Times on 4 Posts
Likes Given: 16

Default


I think the black barley is just a darker version of roasted barley. These are not malted. Black malt (I think is the same as black patent) is malted and gives a different flavor than roasted barley and black barley.
beargrylls is offline  
 
Reply With Quote
Old 12-02-2012, 09:38 PM   #198
bleak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Campbell River
Posts: 59
Liked 2 Times on 2 Posts

Default


Quote:
Originally Posted by beargrylls View Post
I think the black barley is just a darker version of roasted barley. These are not malted. Black malt (I think is the same as black patent) is malted and gives a different flavor than roasted barley and black barley.
The Breiss description of their "black barley": Black Barley is a deep brown colored malt with a coffee flavor, that is dry and intensely bitter.
bleak is offline  
 
Reply With Quote
Old 12-03-2012, 12:04 AM   #199
LoloMT7
Feedback Score: 22 reviews
Recipes 
 
Join Date: Jan 2012
Location: Missoula
Posts: 1,908
Liked 1268 Times on 679 Posts
Likes Given: 3500

Default


Brewed this today :-)
Click image for larger version

Name:	ForumRunner_20121202_170339.jpg
Views:	473
Size:	31.0 KB
ID:	86567   Click image for larger version

Name:	ForumRunner_20121202_170352.jpg
Views:	464
Size:	36.9 KB
ID:	86568   Click image for larger version

Name:	ForumRunner_20121202_170421.jpg
Views:	464
Size:	36.3 KB
ID:	86569   Click image for larger version

Name:	ForumRunner_20121202_170446.png
Views:	469
Size:	362.1 KB
ID:	86570  
LoloMT7 is offline  
 
Reply With Quote
Old 12-03-2012, 12:11 AM   #200
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,470
Liked 6069 Times on 4319 Posts
Likes Given: 1559

Default


Quote:
Originally Posted by bleak View Post
The Breiss description of their "black barley": Black Barley is a deep brown colored malt with a coffee flavor, that is dry and intensely bitter.
You know, I was just thinking- I wonder if "coffee malt" is a better sub for the black malt? http://www.austinhomebrew.com/produc...ducts_id=10129

Maybe a little coffee malt, and a little black patent? That would maybe roughly equal black malt.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline  
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oatmeal Stout Lil' Sparky Stout 100 01-26-2014 02:24 AM
All-Grain - oatmeal stout bkov Stout 3 09-02-2010 02:20 AM
Oatmeal Stout sirsloop Stout 8 09-28-2009 04:08 AM
All-Grain - Jupiter (Oatmeal) Stout BrewTaster Stout 6 09-14-2009 07:17 AM
All-Grain - Logan's Stout -Oatmeal Stout- Desert_Sky Stout 0 04-14-2007 04:35 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS